The Child Development curriculum offers students a comprehensive introduction to the key principles of children' s growth and development. At KS4 students gain an understanding of the physical, intellectual, emotional, and social development of children from birth to the age of five, while also exploring the impact of factors such as nutrition, environment, and family on development.

The curriculum combines practical skills with theoretical knowledge, allowing students to apply what they have learned through real-world case studies, project work, and observations. Students are given the opportunity to explore career pathways within the childcare and early years sectors, while developing important transferable skills such as communication, problem-solving, and critical thinking, encouraging them to become thoughtful, responsible individuals in society.

We follow the BTEC Tech Award in Child Development Course. This course gives students the opportunity to develop applied knowledge and understanding of child development and growth up to the age of five, how children learn through play and how meeting the needs of individual children will support their development, play and learning. In a practical learning environment, students will have the opportunity to develop applied knowledge in the following areas:

• the characteristics of children’s development from birth up to five years
• factors that affect growth and development
• the importance of play
• how play promotes children’s learning and development
• reasons why children may need support
• child-friendly environments to support play, learning and development in children from birth to five years old
• supporting all children to learn and develop physically, intellectually, emotionally and socially, and adapting activities to support children’s play, learning and development

Assessment

Components 1 and 2 are assessed by coursework conducted under controlled assessment conditions. They are internally marked and then externally moderated by Pearson. Each of these components is worth 30% of the overall grade, meaning 60% of the final grade is comprised by coursework. Component 3 is an externally assessed written exam paper, which is 2 hours in duration and worth 60 marks. This is 40% of the final grade.

The Health and Social Care curriculum aims to provide students with a comprehensive understanding of the health and social care sectors, preparing them for both further study and careers in these fields.

At KS4, students are introduced to essential concepts in care settings, including health and well-being, factors affecting development, health promotion, communication, and safeguarding, offering them practical skills and knowledge to support future academic or vocational pathways.

At KS5 this learning deepens, exploring complex topics such as anatomy and physiology, the role of legislation and the importance of equality, diversity and rights, focussing on the diverse needs of service users, ensuring students can critically engage with real-world challenges. We offer an inclusive and accessible pathway for all students, equipping them with the skills, understanding, and empathy needed to contribute positively to society and pursue careers in the health and social care sector. For further details about the KS5 curriculum and the course that we follow, see the sixth form college page on the website.

We follow the OCR Cambridge National in Health and Social Care course. This course gives students the opportunity to develop their knowledge, understanding and practical skills that could be used in the health and social care sector through practical, real-life situations, such as:

• recommending support for individuals
• creating and delivering a creative activity
• creating and delivering a health promotion campaign

This course helps students to develop independence and confidence in using skills that would be relevant to the health and social care sector, including

• communicating effectively with individuals or groups
• research skills
• planning creative activities or health promotion campaigns
• creating, presenting/delivering information to a group or an individual

Assessment

R032 is an externally assessed written exam paper which is 1 hour and 15 minutes in duration and worth 70 marks. This exam is worth 40% of the overall grade. R033 and R035 are assessed by coursework conducted under controlled assessment conditions. They are internally marked and then externally moderated by OCR. Each of these components is worth 30% of the overall grade, meaning 60% of the final grade is comprised by coursework.

The Key Stage 3 Food Technology curriculum is designed to equip students with essential knowledge and skills in food preparation, nutrition and safety & hygiene, in line with National Curriculum requirements.

Through practical lessons and theoretical learning, students explore nutrition and the importance of a balanced diet in promoting health and well-being. The curriculum encourages creativity, as students design and make a variety of dishes from diverse countries, developing their skills in food safety, cooking techniques, and evaluating products. By studying food cultures, sustainability, and ethical sourcing, students are also encouraged to consider the environmental and societal impacts of their food choices. 

We meet National Curriculum requirements by providing students the opportunity to

• understand and apply the principles of nutrition and health
• cook a repertoire of dishes so that they can feed themselves and others based on a healthy and balanced diet
• become competent in a range of cooking techniques including preparing ingredients; using utensils and cooking equipment; using awareness of taste, texture and smell; adapting and using their own recipes
• understand the source, seasonality and characteristics of a broad range of ingredients

At Key Stage 4 the Hospitality and Catering curriculum provides students with the essential skills and knowledge required for a successful career in the hospitality and catering industry. The course enables students to explore the diverse sectors of the industry, including food preparation, menu planning, customer service, and health and safety. Through practical tasks and case studies, students learn how to plan, prepare, cook, and present food to industry standards, while further developing their understanding of nutritional requirements, sustainability, and food trends. The curriculum ensures that students develop essential skills including problem-solving, teamwork, time management and organisation. 

We follow the WJEC Vocational Award in Hospitality and Catering. This course gives students the opportunity to develop applied knowledge and understanding of the hospitality and catering industry, including the different types of providers, working environments and job roles available.

Through a combination of theoretical and practical learning, students will develop the knowledge and skills needed to plan, prepare and present food safely, hygienically and effectively. Students will have the opportunity to develop applied knowledge in the following areas:

• the hospitality and catering industry
• job roles, responsibilities and the skills required to work in the industry
• health, safety, hygiene and food safety legislation
• nutrition, menu planning and the needs of different customers
• food preparation, cooking techniques and presentation skills
• how to plan and prepare nutritious dishes to meet specific customer needs

Assessment

Unit 1 is an externally assessed written exam paper which is 1 hour 20 minutes in duration and worth 80 marks. This exam is worth 40 % of the final grade. Unit 2 is worth 60% of the final grade and is a controlled assessment task. This comprises of both written and practical elements including planning, cooking and evaluating a two-course meal.